CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Cookware and pots are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are considered both cookware and bakeware, Beard, James (2007).
The choice of material for cookware and bakeware items has a significant effect on the item’s performance (and cost), particularly in terms of thermal conductivity and how much food sticks to the item when in use, McCann, James C. (2009). Some choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation.
Both the cooking pot and lid handles can be made of the same material, but will mean that when picking up or touching either of these parts oven gloves will need to be worn. In order to avoid this, handles can be made of non heat conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean or to dry McCann, James C. (2009).
A good cooking pot design has an ‘overcook edge’ which is what the lid lies on. The lid has a dripping edge that avoids condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down.
1.2 SCOPE OF THE STUDY
This study would attempt to give a comparative analysis of using different pot in cooking food (A study of jollof rice using different pot)
1.3 statement of the problem
Likelihood of leaching occurs mainly in cooking utensils due to factors of temperature and pH, as well as the release of the ions as the years accumulated. Aluminium contamination of the foods tested rice samples from both old and new pots of aluminium, clay, steel, and stainless steel was insufficient to constitute a hazard to health. The fact still remains that once aluminium exceeds the acceptable limit from daily ingestion of food cooked in these pots, coupled with other sources from the environment, diseases such as loss of memory, damage to central nervous system, dementia, severe trembling, and listlessness have adverse effects on health.